Help! Need Good Diabetic Cake Recipe....

So....I tried one recipe I found that involved covering the pan with foil and baking it in a shallow pan of water..... wow.... sooooo not a cake in the end! I turned out a 1/2", rubbery, chocolaty mass resembling a manhole cover that didn't rise one bit. Great to help the city save money but not so great for serving someone!

Does anyone have a good tried and true chocolate diabetic cake recipe???

I really wish I had something for you...I mean I AM a diabetic, and I bake, but I've never baked anything dietetic before. Frankly nothing I've ever tasted that was sugar free-baked ever measured up. That's why I never pursued it...maybe that's why I SHOULD have pursued it.

I'll check the diabetic recipe book that I have when I get home, but I've got nothing that's "tried and true". I'll get back to you if/when (hopefully) I find something. Good luck in the meantime!

Measure the dry ingredients into a bowl reserving ¼ cup Splenda. In another bowl mix the applesauce (or substitute ¾ cup vegetable oil),Milk, vanilla, and 3 egg yolks. Beat the egg whites until fluffy, slowly adding the remaining ¼ cup of Splenda. Whisk together the dry ingredients with the liquid making a smooth batter. Beat for 2 minutes until color lightens. Then fold in the egg whites. Bake in two greased and floured 8 inch cake pans, at 350 degrees about 20 30 minutes. When Baking with Splenda, products bake quicker so test to see when cake springs back or when a toothpick comes out clean. They also do not rise very much. Each layer was about 1-1.5 inches tall, so I torted them and filled.

In a mixing bowl pour the milk. Measure out the heavy cream and open the pudding box. Quickly pour the pudding into the milk beating just until absorbed, add the heavy cream and continue to beat until light and fluffy.

OH MY GOSSSSSHHHHH!!! Thank you all!!! You've no idea how long I searched on line for a good diabetic recipe!!! Why didn't I just post here first???? DUH!!! These are some good ones for my arsenal and I'll likely try them all!!!! Special thanks for posting the entire recipe and directions from Sugarshacks website!!!

You people rock!!!!! I couldn't have more love for a group of strangers if someone paid me for it!!!! My most heartfelt thanks, again, for your time and input everyone!!!!!

Ahhh yes.... good call. I am actually going to use the diabetic icing recipe from CC that calls for whipping cream and cream cheese (gotta check the sugar counts in those) as I need to color the icing to match the birthday cake this little cake will accompany.

Dang, I hope that Sugarshack (sister's) recipe works....have to have a PERFECT one by Saturday. Wish I would have declined all together...no sugar?????? How on earth can you make a nice fluffy cake without creaming butter and real sugar?!??!?

I really don't think there can be a "diabetic" cake. Its important for a diabetic to understand its not only sugar but complex sugars they need to watch. Personally I would make the normal cake and they can have a sliver for a slice. Thats just me, everyone has to decide what is best for them.

I really don't think there can be a "diabetic" cake. Its important for a diabetic to understand its not only sugar but complex sugars they need to watch. Personally I would make the normal cake and they can have a sliver for a slice. Thats just me, everyone has to decide what is best for them.

That's how I enjoy my sugary desserts: in small to moderate servings when my sugar level is in the right range, and I eat it in LIEU OF something else. Those sugar free recipes that were given above look great! I'll have to give them a try. I think the only time I ever had sugar free cake they from a grocery store. They just weren't good at all! But even those kinds of cakes have flour, cream, etc., and those things are sugar-raising. Although, a diabetic that manages their sugars and diet well should know how to factor a slice into their diet for that special occasion...or on any occasion, for that matter.

Whever you look at a "sugar free" item, be sure and check the carbohydrates too..........if there are carbs then there are sugars....they should really not be telling diabetics its "sugar free". Some people who are type 2 and newly diagnosed can be buying all these so called sugar free products, and wonder why they still have elevated readings. Its really difficult to get the hang of your diet at times, and those things sure don't help them. Good luck, and be sure and remember those carbs....many times if you can get those grams down you will get sugar under control.

o.k.. I don't want to start a whole issue on here about box vs. scratch, but if you do not have to bake from scratch, did you know that they now make sugar free cake mixes? My regular grocery store carries them. I believe they are Pillsbury, but please don't hold me to that. I buy them and make them for my mother in law who is diabetic, they come in both white and yellow, and she says they are really good. HTH!!

I agree with with madgeowens. It's really hard to make a "diabetic "cake. I am type 1 diabetic and my doctor told me I could have a piece of cake ( a smaller than normal piece) in moderation. It's all about the carbs, not the sugar. She told me don't even look at the amount of sugar in it. You should always go by the carbs. I used to buy something because it said sugar free and couldn't figure out why my sugars were still high. As soon as I went by the carbs, it all evened out!

o.k.. I don't want to start a whole issue on here about box vs. scratch, but if you do not have to bake from scratch, did you know that they now make sugar free cake mixes? My regular grocery store carries them. I believe they are Pillsbury, but please don't hold me to that. I buy them and make them for my mother in law who is diabetic, they come in both white and yellow, and she says they are really good. HTH!!

I am a strictly scratch baker....but what you just said is something I am seriously considering for this particular client. I hate to lose a client due their dietary restrictions, but at the same time, I wish I had know sooner than 3 days out from the dang tasting about "no sugar".....otherwise, I would have declined it all together and save myself this flipping headache.

I seem to remember seeing boxes of cake mix near the spice section at grocery store alongside all the carb and gluten free flours and carob chips and stuff. Gonna check it out today.

I'm diabetic and before I found out I hardly ever wanted the sweets..now that I can't have it, it's all I want. I've made it my mission to find diabetic friendly recipes. We use the Pillsbury reduced sugar mixes for the Vanilla and Chocolate but I really wasn't pleased with the yellow. It seemed to be too dry. The chocolate was amazing..that's my fam's fav. Also, I have seen in the store the glutten free cakes and icings but haven't tried them yet.

As has already been said, as a diabetic, I could carbs, Not JUST sugars! White flour is a simple carb, and raises blood sugars rapidly. The issue with cake is not just the frosting or sugar, its the flour too. The recipe I posted the link to earlier is a white cake... but more of a meringue with minimal flour added. The flours used are soy and wheat, both of which are kinder on blood sugar levels. You can also "make" sugar free confectioner sugar using splenda and cornstarch processed together in a food processor until it looks like powder.

With all that said, when I bake for my family I factor a half slice of what I bake into my meal plan for that meal. I also add extra exercise to counteract the sugars.

I really don't think there can be a "diabetic" cake. Its important for a diabetic to understand its not only sugar but complex sugars they need to watch. Personally I would make the normal cake and they can have a sliver for a slice. Thats just me, everyone has to decide what is best for them.

You are right- but often the newly diagnosed need something to help them transition. I have a diabetic cookbook where she has a few cakes. They use a combination of flours- whole wheat, oat and soy. The whole wheat and oat are complex carbs so they don't spike your sugar as much, and soy flour is really a protein. I've tried a few of them and they are not to my taste. My main issue is the Splenda aftertaste that is in baked goods.

Wow...so much more to consider than just a sugar free recipe. I think I'll forward this info along to the girl who wants it (a mini cake for her diabetic dad at her nephew's birthday party) and see what she wants to do.

Thanks, again, to all of you for your input and Madge for enlightening me beyond just thinking about sugar.

Sugar raises glucose immediately and carbs a complex sugar steadily raises it over the next two hours and makes it hard to get blood glucose under control....a small piece of regular cake when readings are in good range should not hurt them, howver everyone is different. Additional exercise would be a great idea. There is no simple solution to this . I think its great people are trying to figure it out so they can have their cake and eat it too.........sorry I couldn't help myself

As a fellow type 1 diabetic I have to agree that it really doesn't matter how much sugar there is, it is the total carb count that matters. If you take a look at the back of a package of "sugar-free" anything, you will usually find that the total carbs is just as high, if not higher than the non "sugar-free" item. For a diabetic, we have to count the sugar alcohols that non diabetics don't have to count. I don't really believe that there is such a thing as "diabetic food", we just have to watch everything that we eat.

As a fellow type 1 diabetic I have to agree that it really doesn't matter how much sugar there is, it is the total carb count that matters. If you take a look at the back of a package of "sugar-free" anything, you will usually find that the total carbs is just as high, if not higher than the non "sugar-free" item. For a diabetic, we have to count the sugar alcohols that non diabetics don't have to count. I don't really believe that there is such a thing as "diabetic food", we just have to watch everything that we eat.

I could not agree more. My ex thought it was funny that at the store I picked an item up, flip it around and read the nutrition label before it went into the cart. A lot of companies reduce sugar, then add extra ingredients that raise the carb count above what it would be with the sugar in there. I rarely buy anything marked "sugar free" or "No added sugar," as I can buy the same product for less money with no more carbs and more flavor.